This is a long pole with a brick-shaped block at the end and it is the primary tool for mixing a sake fermentation mash. They can be short or very long depending on the depth of the tank. Brewers don’t ‘stir’ a sake tank like you might stir a pot on the stove at home. The kaibou is plunged down into the mash and then pulled straight back up to recirculate the rice and mix the liquid. Traditionally made from bamboo or wood, modern kaibou can be made from plastics or metal. Sometimes casually referred to simply as a “kai” (櫂).
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